last thanksgiving: spiced black tea apple pie, boozy pecan pie Last year, I made a decision to master pie once and for all. I went about it as scientifically as possible: I compiled half a dozen pie crust recipes, tested each one (with labels, taste-testing, notes, sample batches, and all), and developed my own recipe.

I remember the good ol’ days of getting out of my car at 10:00 p.m. and watching my glasses fog up immediately. Those precious “is that sweat, rain, or the humidity?” moments. The 5:00 am sunrise and “will the sun ever set?” times. But those are over now. My glasses don’t fog up anymore and I

previous monthly muffins 11/15, whole-wheat pumpkin streusel muffins || 1/16, muffin history || 3/16, muffins versus cupcakes || 7/16, english muffins Many people claim that North Carolina summers last until October, but the mornings and evenings are already feeling less like that place where my upper arm meets my ribcage and more like autumn. And

What is my favorite thing about baking, you ask? Well, I have to test the recipes a lot before I feel confident calling them “my own,” let alone “successful,” and as a result…I get to eat a lot. And if I’m making something buttery or high-carb-y, and my parents are on a diet, I have

If yesterday’s pecan pie wasn’t enough, here’s another that you can prepare ahead of time and assemble on the day of baking! I first learned to do apple pie at a workshop in downtown Durham, at Scratch Bakery. I’d been trying to do double-crust apple pie for a few weeks before but it was too

Whenever I’m home, I like to peruse the farmer’s market and learn about what’s in season at the moment. You can buy pretty much anything at any time of year at the supermarkets, but for the best gustatory (look I used a word) experiences, it’s good to remain seasonal. Unfortunately, that means no more pesto